RAGOUT DE BOULETTES DE PORC (STEW WITH GROUND PORK)
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put pork in mixing bowl.
- Cut potatoes into 1-inch cubes; there should be 2 cups. Put them in a bowl and add cold water to cover. Cut carrots into rounds approximately same size as potatoes; there should be 2 cups. Set aside.
- Heat butter in small skillet and add 1/2 of onions and 1/2 teaspoon garlic. Cook, stirring, until wilted. Add to pork. Add ginger, 1/2 cup bread crumbs, salt, pepper and egg. Blend well.
- Have small bowl of cold water ready. Divide pork mixture into 24 portions and, using dampened fingers and palms, shape each into ball.
- Sprinkle balls with remaining bread crumbs and roll balls to coat with crumbs. Discard excess.
- Heat oil in skillet large enough to hold meatballs without crowding. Add meatballs and cook, turning often to brown evenly, 2 or 3 minutes. Scatter remaining onions and minced garlic around meatballs.
- Add wine and bring to boil. Add tomatoes and bring to boil. Drain potatoes and add them. Add carrots, bay leaf, thyme, salt and pepper. Cook 20 minutes.
- Put frozen peas in sieve and run briefly under piping hot water from faucet. Add them to ragout. Bring to boil and serve.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 17 grams, Carbohydrate 48 grams, Fat 26 grams, Fiber 8 grams, Protein 46 grams, SaturatedFat 7 grams, Sodium 1300 milligrams, Sugar 10 grams, TransFat 0 grams
RAGOUT DE BOULETTES CANADIAN MEATBALLS
This recipe was from a 1951 newspaper. It was a recipe from the dining car service of the Canadian railways. It has browned flour in it like Cajun roux so if you know how to make gumbo, you can make this. It has an interesting history and how to at end of recipe. They use this recipe with noodles or potatoes. I made this recipe with hamburger; it was awesome served with white rice
Provided by Dienia B.
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Brown finely chopped onion in bacon grease.
- Add to ground pork along with celery, allspice, cinnamon, and cloves.
- Shape into balls about 1-1/2 inches in diameter.
- Roll in seasoned flour (flour, salt, and pepper combined).
- Drop meatballs into boiling beef broth.
- Reduce temperature; simmer for 1 hour.
- Thicken remaining stock with browned flour; season to taste.
- NOTES FOR THE COOK:.
- You may make beef stock or use boullion cubes and water.
- Browned flour is something our Mothers and Grandmothers made. It is very simple to make by just stirring several tablespoons of flour back and forth in a dry medium hot skillet. This type of flour will not thicken as quickly as plain flour because the heat breaks down the starch cells. It takes 3 tablespoons of browned flour to do the work of 1-1/2 tablespoons of plain flour. 'Flour may be browned in a hot oven' is what recipe says; I don't know about that; I think it could burn pretty easy.
RAGOUT DE BOULETTES
This is a traditional meatball stew from Quebec, Canada. The seasonings are typical of Quebecois cooking. Some cooks use a combination of pork, beef and veal. Like so many regional dishes there are variations. These meatballs reheat beautifully and can be frozen. Note* Half recipe ingredients are in brackets ( ).
Provided by Elaine Douglas
Categories Pork
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. To the ground pork add the onion, bread crumbs, milk, parsley, ginger, and dry mustard. (If you choose to use the ground cinnamon and ground cloves option, add them to the meat mixture). Add the beaten egg. Salt and pepper, make into 2 inch balls. Flour them (with white flour).
- 2. Fry the meat balls in a fat of your choice to brown them.
- 3. Pour 3 cups of broth or water over the meat balls. Add bay leaves, cinnamon stick and cloves. Cover and simmer for 30 minutes. Remove bay leaves, cinnamon sticks and cloves and discard.
- 4. Now the secret to the goodness of a ragout Quebec-style: Sprinkle flour into a skillet over medium heat, stirring frequently until flour becomes an even mid-caramel colour; cool. Watch carefully, it can burn easily. If it does burn, throw it out and gently brown anther 4 tablespoons of flour.
- 5. Shake together in a jar the browned flour and 1/2 cup water. Pour into the broth and continue cooking, stirring until it thickens to a good consistency.
- 6. Serve with mashed potatoes or noodles.
RAGOUT DE BOULETTES
Delicious pork meatballs with a lovely combination of spices like only the French can create. Serve over mashed potatoes or egg noodles. Originally published in Canadian Living magazine.
Provided by Irmgard
Categories Pork
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cube the bread very finely and soak in milk for 5 minutes.
- In a large skillet, melt 1 tablespoons of the butter and cook the onion until tender.
- Transfer to a large bowl.
- Add the pork, bread mixture, parsley and spices.
- Mix thoroughly and form into 2-inch meatballs.
- In the skillet, melt the remaining butter over medium heat.
- Brown the meatballs, one layer at a time, on all sides.
- Place in a large roaster and set aside.
- Pour off the fat.
- Pour 1 cup of the stock into the skillet.
- Heat, scraping up the browned bits from the bottom of the pan.
- Pour over the meatballs, then pour in the remaining stock.
- Bake, partially covered, for 1-1/4 hours at 350 degrees F.
- Taste and adjust the seasoning.
- In a clean skillet, cook the flour over medium heat, stirring frequently, until golden.
- Blend the flour with the cold water until smooth.
- Place the roaster over medium heat and bring to a boil.
- Gradually pour in the flour mixture and stir constantly and cook until thickened.
- Let simmer for 10 minutes.
- Sprinkle generously with parsley.
Nutrition Facts : Calories 529.5, Fat 37.6, SaturatedFat 15.1, Cholesterol 121.9, Sodium 1478.3, Carbohydrate 15.9, Fiber 1.1, Sugar 1.3, Protein 30.2
More about "ragout de boulette recipes"
RAGOUT DE BOULETTES | CANADIAN LIVING
From canadianliving.com
RAGOÛT DE BOULETTES CLASSIQUE | CUISINEZ | TéLé-QUéBEC
From cuisinez.telequebec.tv
RAGOUT DE BOULETTES (SPICY PORK MEATBALLS) RECIPE
From recipezazz.com
POURQUOI TOUT LE MONDE SE RUE SUR LES PATTES DE COCHON DURANT …
From ici.radio-canada.ca
RAGOûT DE BOULETTES DE JEHANE BENOIT - PASSION RECETTES
From passionrecettes.com
RAGOûT DE BOULETTES à L'ANCIENNE | BON POUR TOI
From bonpourtoi.ca
RAGOûT DE BOULETTES ET DE PATTES DE COCHON | RICARDO - RICARDO …
From ricardocuisine.com
RAGOûT DE BOULETTES (FRENCH CANADIAN MEATBALL STEW) | RECIPE
From kitchenstories.com
FRENCH CANADIAN RAGOUT DE PATTES ET BOULETTES - JUST PLAIN …
From justplaincooking.ca
RECETTE DE RAGOûT DE BOULETTES TRADITIONNEL DU QUéBEC - LE CHEF …
From chefcuisto.com
RAGOûT DE BOULETTES | RICARDO
From ricardocuisine.com
QUEBEC RAGOUT DE PATTES ET BOULETTES (PORK HOCKS STEW AND MEATBALLS) RECIPE
From grouprecipes.com
RAGOûT DE BOULETTES | MORDU - RADIO-CANADA.CA
From ici.radio-canada.ca
RAGOûT DE BOULETTES | RECETTES DU QUéBEC
From recettes.qc.ca
RAGOûT DE PATTES DE COCHON ET BOULETTES | MORDU - RADIO-CANADA.CA
From ici.radio-canada.ca
RAGOûT DE BOULETTES | RECETTES DU QUéBEC
From recettes.qc.ca
RAGOûT DE BOULETTES à LA MIJOTEUSE | RECETTES DU QUéBEC
From recettes.qc.ca
RECETTE DE RAGOûT DE BOULETTES D'ANTAN | RECETTES DU QUéBEC
From recettes.qc.ca
LE JEU DE LA BOULETTE, VERSION MORDU | MORDU - RADIO-CANADA.CA
From ici.radio-canada.ca
RAGOUT DE BOULETTES (PORK MEATBALL STEW) RECIPE | RECIPES.NET
From recipes.net
RECETTE: BOULETTES DE PORC POUR RAGOûT. | RAGOUT RECIPE, FOOD, …
From pinterest.ca
FRENCH CANADIAN RAGOûT DE BOULETTES RECIPE (MEATBALL STEW)
From ottawamommyclub.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love